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Summertime Tofu Scramble

Often times, the best recipes are developed out of necessity to clear out the fridge, which was how my “Summertime Scramble” came to be! I started with my favorite basic curried tofu scramble recipe and added some summer squash, shredded carrot, and onion that were in need of using, plus a few extra tidbits and voila - a vibrant & flavorful tofu scramble that exudes the essence of summer!

Summertime Tofu Scramble

This Recipe is :

Dairy FreeHigh ProteinVegan

Serves

2

Ingredients

  • 2 Tbsp. grapeseed oil
  • 1/4 yellow onion, finely diced
  • 1 garlic clove, minced
  • 1/2 zucchini, cut into 1/2 moons
  • 1/2 yellow squash, cut into 1/2 moons
  • 1/2 carrot, grated
  • 3 whole sun-dried tomatoes, chopped
  • 1/2 block of extra-firm tofu (about 6 oz.) pressed & drained
  • 2 tsp. curry powder
  • 1/4 tsp. cumin
  • 1 1/2 tsp. freshly squeezed lemon juice
  • pinch of sea salt
  • freshly ground black pepper to taste
  • 1 cup baby arugula

Preparation

  1. Preheat a large sauté pan over medium-high heat. Sauté onion in grapeseed oil for about 3 minutes, until translucent. Add the garlic & saute for about 30 seconds.
  2. Add zucchini, squash, carrot & sun-dried tomatoes & saute until tender, about 3-4 minutes.
  3. Crumble tofu into bite-size pieces & add to the pan. Cook for about 5 minutes, stirring often, until the tofu has lightly browned.
  4. Add the curry powder, cumin, salt, pepper, lemon juice & a few splashes of water to moisten, if mixture becomes dry. Fold in the arugula. Cover & cook for 2-3 minutes, stirring occasionally, until the arugula begins to wilt. Serve with salsa & a side of toast, or spoon over rice!

Notes

**For this dish I used two of my new favorite things from Trader Joe’s: “Organic Extra Firm Sprouted Tofu” & “Rice Medley: Brown Rice, Red Rice & Black Barley.”

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2 comments on “Summertime Tofu Scramble”

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Jackie
3 Years Ago

This looks delicious! Should definitely be added to this guide of great gluten free/vegetarian cooking sites....or maybe you should start one with all of your vegetarian meals! http://www.skinnyscoop.com​/list/greentalk/great-glut​en-free-vegetarian-cooking​-sites


Reply
Kay
02 Jun 2012

We went vegetarian about 3 years ago, and evrenoye in the family lost at least 40 pounds each in 6 months. We did it to try to get healthier and the wieght loss was a bonus.It also meant that we weren't doing the fast food thing and read labels on everything. It is amazing the things that contain meat and meat byproducts.Now, we eat fish, lots of legumes. There are do many great cookbooks out there now. and some GREAT substitutes. I love MorningStar Farms. The biggest change was when the kids moved out to college. I still cook the same way, but right away, I put half in the fridge for the next day. We used to snack on it for an hour after dinner. You do have to become aware and think before you stick it in your mouth and not sit down with a big bowl of anything, just make some small changes and you'll be fine.Exercise is very good, small amounts is great (use a small plate easier to gauge). What I have done for convenience is "pre-package" things I buy.Once a box is opened, I put a serving size' like 6 crackers or whatever, in little baggies and the empties go back in the box to get refilled. Sounds silly, but it does truly work. If you are trying to space out your meals and snacks, you can go grab a bag with a serivng of crackers and a bag with 12 grapes, etc. and have a snack without having to think about it (and avoid eating half the box or all the grapes). And it becomes as easy as reaching for those chips.Spacing out your meals help keep your metabolism running and cutting out the meat will make a big difference in energy.



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